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LogoSIMÓN MARTÍN GUIJUELO
Spain, Guijuelo-Salamanca
54km
...Boneless ham center. It has a pink color, excellent flavor, deep aroma, and smooth fat. Handcrafted pieces, low in salt, with a curing period of 24-30 months. Production Process: Hot cutting, cooling, V-cut, salting, natural drying, resting in the cellar, and deboning. Weight: 1.6 Kg Distribution and transportation conditions: If vacuum packed at a temperature below 5ºC. The recommended consumption temperature is 15º-18ºC. Production Process: Hot cutting, cooling, V-cut, salting, natural drying, resting in the cellar, and deboning. Weight: 1.6 Kg...
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